Bosnian-style Roasted Lamb with Pearl Barley

Ingredients

• 2.5 kg (5.5 lbs) lamb leg 2.5 kg (5.5 lbs) lamb leg
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon dried rosemary 1 tablespoon dried rosemary
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 500g (2 1/4 cups) pearl barley 500g (2 1/4 cups) pearl barley
• 1 liter (4 cups) lamb or vegetable broth 1 liter (4 cups) lamb or vegetable broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, olive oil, dried rosemary, dried thyme, salt, and pepper.
3. 3.
   Rub the lamb leg with the garlic and herb mixture, ensuring it is evenly coated.
4. 4.
   Place the lamb leg on a roasting rack in a roasting pan and roast in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 70°C (160°F) for medium doneness.
5. 5.
   While the lamb is roasting, rinse the pearl barley under cold water.
6. 6.
   In a large pot, bring the lamb or vegetable broth to a boil. Add the rinsed pearl barley and reduce the heat to a simmer. Cook for approximately 30-40 minutes, or until the barley is tender and has absorbed the broth.
7. 7.
   Once the lamb is cooked, remove it from the oven and let it rest for 10-15 minutes before carving.
8. 8.
   Serve the roasted lamb slices alongside the cooked pearl barley. Garnish with fresh parsley.

Treat your ingredients with care...

• Pearl barley — Rinse the pearl barley thoroughly under cold water before cooking to remove any impurities. This will ensure a cleaner and tastier final result.

Tips & Tricks

• For a more intense flavor, marinate the lamb leg overnight in the garlic and herb mixture.
• If you prefer a crispier exterior on the lamb, increase the oven temperature to 200°C (400°F) for the last 15 minutes of roasting.
• You can add additional herbs or spices to the pearl barley broth for extra flavor, such as bay leaves or cumin seeds.
• Leftover roasted lamb can be used in sandwiches or salads for a delicious next-day meal.
• Serve the dish with a side of roasted vegetables for a complete and balanced meal.

Serving advice

Serve the Janjetina s bižima with a generous portion of roasted lamb slices alongside a mound of pearl barley. Garnish with fresh parsley for a pop of color. This dish pairs well with a fresh green salad or steamed vegetables.

Presentation advice

Arrange the slices of roasted lamb on a platter, placing them neatly next to the pearl barley. Drizzle any remaining pan juices over the lamb for added flavor and moisture. Sprinkle fresh parsley over the dish to add a touch of vibrancy.